1.) Why might a contaminated food make a child sick, but not affect an adult? Which populations are at highest risk of food-borne illness and explain why. 2.) List 3 methods for maintaining food preparation areas that are clean and germ-free.

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Chapter 2. Food Safety “Each and every member of the food industry, from farm to fork, must create a culture where food safety and nutrition is paramount.” -Bill Marlar, Foodborne Illness Attorney, Food Safety Advocate

Even the most nutritious, visually appealing, affordable, delicious food won’t keep children healthy if it isn’t stored, prepared, and served safely. In this chapter we’ll look at recommendations for food safety in early care and education programs based on the California Department of Social Services and Child Care Advocate Program’s Child Care Center Self-Assessment Guide – Safe Food Handling and Preparation: Licensing Requirements and Best Practices.

Figure 2.1. Having a kitchen with appropriate equipment that is easy to keep sanitary is important. Source: School Age Annex Reopens by Kenji Thuloweit is in the public domain.

Learning Objectives At the end of this chapter, you should be able to:

● Identify common foodborne illnesses, including their food sources, symptoms and prevention methods.

● Outline safety and sanitation practices to preventing foodborne illness ● Explain how to minimize food contamination in early childhood setting

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Foodborne Illness Foodborne illness is a serious threat to health. Sometimes called “food poisoning,” foodborne illness is a common public health problem that can result from exposure to a pathogen or a toxin via food or beverages. Raw foods, such as seafood, produce, and meats, can all be contaminated during harvest (or slaughter for meats), processing, packaging, or during distribution, though meat and poultry are the most common source of foodborne illness. For all kinds of food, contamination also can occur during preparation and cooking in a home kitchen or in a restaurant. For example in 2009, the Marshall Islands reported 174 cases presenting with vomiting and diarrhea. After an epidemiological investigation was completed, they identified the cause to be egg sandwiches that had been left at room temperature too long resulting in the growth of foodborne toxins in the egg sandwiches.1

In many developing nations, contaminated water is also a major source of foodborne illness. Many people are affected by foodborne illness each year, making food safety a very important issue. Annually, one out of six Americans becomes sick after consuming contaminated foods or beverages.2 Foodborne illness can range from mild stomach upset to severe symptoms, or even fatalities. The problem of food contamination can not only be dangerous to your health, it can also be harmful to your wallet. Medical costs and lost wages due to salmonellosis, just one foodborne disease, are estimated at over $1 billion per year.

At Risk Groups

No one is immune from consuming contaminated food but, whether you become seriously ill depends on the microorganism, the amount you have consumed, and your overall health. In addition, some groups have a higher risk than others for developing severe complications to foodborne disease.

Who is most at risk? Young children, elderly people, and pregnant women all have a higher chance of becoming very sick after consuming contaminated food. Other high-risk groups include people with compromised immune systems due to HIV/AIDS, immunosuppressive medications (such as after an organ transplant), and long-term steroid use for asthma or arthritis. Exposure to contaminated food could also pose problems for diabetics, cancer patients, people who have liver disease, and people who have stomach problems as a result of low stomach acid or previous stomach surgery. People in all of these groups should handle food carefully, make sure that what they eat has been cooked thoroughly, and avoid taking any chances that could lead to exposure.

2 Foodborne Illnesses and Germs. (2018). Centers for Disease Control and Prevention. Updated January 23, 2018.

1 Thein CC, Trinidad RM, Pavlin B. (2010). A Large Foodborne Outbreak on a Small Pacific Island. Pacific Health Dialogue, 16(1).

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Causes of Foodborne Illness

There are many myths about foodborne illness and food poisoning:

Myth Fact

1. A food with enough pathogens to make you sick will look, smell, or taste bad.

1. A food with enough pathogens to make you sick may look, smell, or taste good.

2. Really fresh food cannot make people sick. 2. Really fresh food can cause food poisoning if it is not properly handled.

3. Only dirty kitchens can make people sick. 3. Even clean kitchens can make people sick.

4. Properly cooked food can never cause food poisoning.

4. Food poisoning can occur even when foods are properly cooked.

Table 2.1 Food poisoning myths. Source: The BC Cook Articulation Committee. Chapter 3. Causes of Foodborne Illness. Food Safety, Sanitation and Personal Hygiene. CC BY 4.0

Foodborne illnesses can be caused by any of: ● Contaminants ● Improper food handling practices ● Food allergies

Understanding each of these is critical in ensuring that food safety is maintained.3

Food contaminants can be: ● Chemical, such as cleaning agents or pesticides ● Physical, such as hair, bandages, or glass ● Biological, such as pathogens and microbes introduced from infected workers,

unsanitary work surfaces, or contaminated water

Biological causes of foodborne illness

Biological contaminants are by far the greatest cause of illness. Many of the risks associated with biological contaminants can be controlled or removed by effective food handling practices, so it is critical that the safe food handling and prevention procedures be followed.

Microbes are all around us. They are living things, often too small to be seen without a microscope. Many microbes are beneficial, but some can cause illness or even death. These harmful microbes are called pathogens.

3 BC Centre for Disease Control. Retrieved August 3, 2022.

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Bacteria

Bacteria are present in many of the foods we eat and the body itself. Most bacteria are not harmful, and some are even very beneficial to people, but some types of bacteria are pathogenic and can cause illness. Campylobacter, E.coli, Listeria, and Salmonella are examples of pathogenic bacteria. Foods that contain these bacteria must be handled correctly and cooked appropriately.

Figure 2.2. Salmonella. Source: Image by NIH NIAID / CC BY 2.0

Viruses

Viruses frequently cause illness, and are found in food, but do not grow or multiply in food. Most foodborne illness caused by viruses happens because the person handling the food has transmitted the virus to the food through improper food handling or poor sanitation. The most common form of contamination from handled foods is the norovirus, which is also known as the Norwalk-like virus, or the calicivirus. Sources include raw shellfish from polluted water, salads, sandwiches, and other ready-to-eat foods handled by an infected person. The norovirus causes gastroenteritis and within one to three days it leads to symptoms, such as nausea, vomiting, diarrhea, stomach pain, headache, and a low-grade fever.

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Figure 2.3. Viruses in the Human Body. Source: Image by Allison Calabrese / CC BY 4.0

Parasitic Protozoa

Food-contaminating parasitic protozoa are microscopic organisms that may be spread in food and water. Several of these creatures pose major problems to food production worldwide. They include Anisakis, microscopic worms that invade the stomach or the intestines. Sources of this parasite include raw fish. This parasite can result in the Anisakis infection, with symptoms that begin within a day or less and include abdominal pain, which can be severe.

Cryptosporidium lives in the intestines of infected animals. Another common source is drinking water, when heavy rains wash animal wastes into reservoirs. One major problem with this pathogen is that it is extremely resistant to disinfection with chlorine. Cryptosporidium causes the disease cryptosporidiosis, with symptoms that begin one to twelve days after exposure and include watery stools, loss of appetite, vomiting, a low-grade fever, abdominal cramps, and diarrhea. For HIV/AIDS patients and others with weakened immune systems, the disease can be severe, and sometimes can lead to death.

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Fungi

Fungi grow on decaying organic matter. Many fungi are harmless or beneficial, but some, such as mold that grows on spoiled food, can be harmful and remain even after cutting or scraping the visible mold off the food.

Figure 2.4. Moldy nectarines. Roger McLassus 1951 / CC BY-SA 3.0

Warm, humid, or damp conditions encourage mold to grow on food. Molds are microscopic fungi that live on animals and plants. No one knows how many species of fungi exist, but estimates range from ten- to three-hundred thousand. Unlike single-celled bacteria, molds are multicellular, and under a microscope look like slender mushrooms. They have stalks with spores that form at the ends. The spores give molds their color and can be transported by air, water, or insects. Spores also enable mold to reproduce. Additionally, molds have root-like threads that may grow deep into food and be difficult to see. The threads are very deep when a food shows heavy mold growth. Foods that contain mold may also have bacteria growing alongside it.

Some molds, like the kind found in blue cheese, are desirable in foods, while other molds can be dangerous. The spores of some molds can cause allergic reactions and respiratory problems. In the right conditions, a few molds produce mycotoxins, which are natural, poisonous substances that can make you sick if they are consumed. Mycotoxins are contained in and around mold threads, and in some cases, may have spread throughout the food. The Food and Agriculture Organization of the United Nations estimates that mycotoxins affect 25 percent of the world’s food crops. They are found primarily in grains and nuts, but other sources include apples, celery, and other produce.

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The most dangerous mycotoxins are aflatoxins, which are produced by strains of fungi called Aspergillus under certain temperature and humidity conditions. Contamination has occurred in peanuts, tree nuts, and corn. Aflatoxins can cause aflatoxicosis in humans, livestock, and domestic animals. Symptoms include vomiting and abdominal pain. Possible complications include liver failure, liver cancer, and even death. Many countries try to limit exposure to aflatoxins by monitoring their presence on food and feed products.4

Food Intoxication and Food Infection

Have you ever had the “24-hour flu”? Probably not, because there’s no such thing. Many people who think they have the 24-hour flu have had a foodborne illness caused by some type of pathogen. A rapid reaction is normally caused by food intoxication. A slower reaction is normally caused by a food infection. Here’s how to tell the difference between the two:

● Food intoxication occurs when bacteria grow in food and produce a waste product called a toxin (poison). When the food is eaten, the toxins are immediately introduced into the body, causing a rapid reaction. Example: Staphylococcus

● Food infection occurs when food contains living pathogens that grow in the human intestinal tract after the food is eaten. Because the bacteria continue to multiply in the body and cause infection, the reaction will be slower. Example: Salmonella

Improper Food Handling Practices

The top 10 causes of foodborne illness are the following: 1. Improper cooling 2. Advance preparation 3. Infected person 4. Inadequate reheating for hot holding 5. Improper hot holding 6. Contaminated raw food or ingredient 7. Unsafe source 8. Use of leftovers 9. Cross-contamination 10. Inadequate cooking

Food Allergies

Food allergies are specific to individuals, but can be life threatening, and can be prevented by a thorough understanding of the allergy issue, knowledge of ingredients used in the preparation of foods, including pre-prepared foods, and care in ensuring separate cooking utensils, cookware,

4 US Department of Agriculture, Food Safety and Inspection Service. Molds on Food: Are They Dangerous? (2013).Updated August 22, 2013.

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and food preparation surfaces. Oftentimes, the smallest oversights can have serious consequences, as indicated in the example below:

A customer has indicated they have an allergy to MSG and ordered chicken strips with a sweet and sour sauce. The server tells them that the restaurant doesn’t add MSG to any of its food normally, so the order should be fine. After eating the sauce, the customer experiences tingling lips and hives. In follow up, the manager discovers that the pre-prepared sweet and sour sauce served with the chicken strips contains MSG on the list of ingredients.

This incident could have been prevented if the server was aware of all of the ingredients used in the dish.

Food Safety

A number of government agencies work to ensure food safety and to protect the public from foodborne illness. Food regulatory agencies work to protect the consumer and ensure the safety of our food. Food and drug regulation in the United States began in the late nineteenth century when state and local governments began to enact regulatory policies. In 1906, Congress passed the Pure Food and Drugs Act, which led to the creation of the US Food and Drug Administration (FDA). Today, a number of agencies are in charge of monitoring how food is produced, processed, and packaged.5

The USDA and the FDA enforce laws regarding the safety of domestic and imported food. In addition, the Federal Food, Drug, and Cosmetic Act of 1938 gives the FDA authority over food ingredients. The FDA enforces the safety of domestic and imported foods. It also monitors supplements, food labels, claims that corporations make about the benefits of products, and pharmaceutical drugs. Sometimes, the FDA must recall contaminated foods and remove them from the market to protect public health. For example, in 2011 contaminated peanut butter led to the recall of thousands of jars of a few popular brands.6 Recalls are almost always voluntary and often are requested by companies after a problem has been discovered. In rare cases, the FDA will request a recall. But no matter what triggers the removal of a product, the FDA’s role is to oversee the strategy and assess the adequacy and effectiveness of the recall.

The USDA develops and executes federal policy on farming and food. It also ensures food safety, and in particular oversees the regulation of meat, poultry, and processed egg products. The CDC tracks outbreaks, identifies the causes of food infection and intoxication, and recommends ways to prevent foodborne illness. The Environmental Protection Agency (EPA) works to protect human health and the environment. Two of its many regulatory practices in the area of agriculture include overseeing water quality and the use of pesticides.The EPA approves

6 US Food and Drug Administration. FDA 101: Product Recalls—From First Alert to Effectiveness Checks. (2011).

5 History of Food and Drug Regulation in the United States. (2010). EH.Net Encyclopedia.

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pesticides and other chemicals used in agriculture, and sets limits on how much residue can remain on food. The FDA analyzes food for surface residue and waxes. Processing methods can either reduce or concentrate pesticide residue in foods. Therefore, the Food Quality Protection Act, which was passed in 1996, requires manufacturers to show that pesticide levels are safe for children.

The HACCP Approach

The Hazard Analysis Critical Control Points (HACCP) is a program within the food industry designed to promote food safety and prevent contamination by identifying all areas in food production and retail where contamination could occur. Companies and retailers determine the points during processing, packaging, shipping, or shelving where potential contamination may occur. Those companies or retailers must then establish critical control points to prevent, control, or eliminate the potential for food contamination. The USDA requires the food industry to follow HACCP for meat and poultry, while the FDA requires it for seafood, low-acid canned-food, and juice. HACCP is voluntary for all other food products and can be adapted to food service establishments, including schools. HACCP goes beyond inspecting finished food products. It helps to find, correct, and prevent hazards throughout the production process. These include physical, chemical, and biological hazards.

There are seven universally accepted HACCP principles:

Principle 1: Hazard analysis

A plan is laid out to identify all possible food safety hazards that could cause a product to be unsafe for consumption, and the measures that can be taken to control those hazards. For example, at the cooking step of the production process, one of the identified hazards is the survival of pathogens due to inadequate cooking time or temperature.

Principle 2: Identifying critical control points

Critical control points are the points in the production process where an action can be taken to prevent, eliminate, or reduce a food safety hazard to an acceptable level. For example, the cooking step is considered a critical control point because control measures are necessary to deal with the hazard of pathogens surviving the cooking process.

Principle 3: Establishing critical limits for each critical control point

A critical limit is the limit at which a hazard is acceptable without compromising food safety. For example, critical limits at the cooking stage include specific time and temperature for cooking the product.

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Principle 4: Establishing monitoring procedures for critical control points

Highly detailed monitoring activities are essential to make sure the process continues to operate safely and within the critical limits at each critical control point. For example, monitoring procedures at a cooking critical control point could include taking the internal temperature of the product with a specialized thermometer.

Principle 5: Establishing corrective actions Actions must be taken to bring the production process back on track if monitoring indicates that deviation from critical limits has occurred. In food production, correcting problems before end-stage production is far more effective than waiting until a product is finished to test it. For example: If the required internal temperature has not been reached, a corrective action would require that the product be cooked further. If the cooking temperature cannot be reached, another corrective action would call for the product to be held and destroyed.

Principle 6: Establishing verification procedures

Verification means applying methods, procedures, tests, sampling and other evaluations (in addition to monitoring) to determine whether a control measure at a critical control point is or has been operating as intended. Verification activities also ensure that the monitoring and the corrective actions are done according to a company’s written HACCP program. For example, testing and calibrating thermometers is a verification procedure that is important to ensure accurate readings. The easiest way to test a thermometer’s accuracy is by submerging the probe into a pot of boiling water. If it does not read 100˚C (212˚F) then the thermometer must be adjusted to read the correct temperature.

Principle 7: Record keeping

The company must keep records to demonstrate the effective application of the critical control points and assist with official verification (which is done in Canada by the Canadian Food Inspection Agency). Records must be established to document the monitoring and verification results as well as all information and actions taken in response to any deviations found through monitoring and verification. For example, the employee responsible for monitoring a cooking critical control point completes a cooking log sheet. This sheet includes the date, the start and finish time, the temperature, and the employee’s signature. If a deviation has occurred in the production process, the responsible employee records the details in a deviation log book.

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Preventing Foodborne Illness

Food-handling and Storage Procedures Proper food handling and storage can prevent most foodborne illnesses. In order for pathogens to grow in food, certain conditions must be present. By controlling the environment and conditions, even if potentially harmful bacteria are present in the unprepared or raw food, they will not be able to survive, grow, and multiply, causing illness.

There are six factors that affect bacterial growth, which can be referred to by the mnemonic FATTOM:

1. Food 2. Acid 3. Temperature 4. Time 5. Oxygen 6. Moisture

Each of these factors contributes to bacterial growth in the following ways: ● Food: Bacteria require food to survive. For this reason, moist, protein-rich foods are

good potential sources of bacterial growth. ● Acid: Bacteria do not grow in acidic environments. This is why acidic foods like lemon

juice and vinegar do not support the growth of bacteria and can be used as preservatives

● Temperature: Most bacteria will grow rapidly between 4°C and 60°C (40°F and 140°F). This is referred to as the danger zone (see the section below for more information on the danger zone).

● Time: Bacteria require time to multiply. When small numbers of bacteria are present, the risk is usually low, but extended time with the right conditions will allow the bacteria to multiply and increase the risk of contamination

● Oxygen: There are two types of bacteria. Aerobic bacteria require oxygen to grow, so will not multiply in an oxygen-free environment such as a vacuum-packaged container. Anaerobic bacteria will only grow in oxygen-free environments. Food that has been improperly processed and then stored at room temperature can be at risk from anaerobic bacteria. A common example is a product containing harmful Clostridium botulinum (botulism-causing) bacteria that has been improperly processed during canning, and then is consumed without any further cooking or reheating.

● Moisture: Bacteria need moisture to survive and will grow rapidly in moist foods. This is why dry and salted foods are at lower risk of being hazardous.

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Identifying Potentially Hazardous Foods (PHFs) Foods that have the FATTOM conditions are considered potentially hazardous foods (PHFs). PHFs are those foods that are considered perishable. That is, they will spoil or “go bad” if left at room temperature. PHFs are foods that support the growth or survival of disease-causing bacteria (pathogens) or foods that may be contaminated by pathogens. Generally, a food is a PHF if it is:

● Of animal origin such as meat, milk, eggs, fish, shellfish, poultry (or if it contains any of these products)

● Of plant origin (vegetables, beans, fruit, etc.) that has been heat-treated or cooked ● Any of the raw sprouts (bean, alfalfa, radish, etc.) ● Any cooked starch (rice, pasta, etc.) ● Any type of soya protein (soya milk, tofu, etc.)

PHF Non-PHF

Chicken, beef, pork, and other meats Beef jerky

Pastries filled with meat, cheese, or cream Bread

Cooked rice Uncooked rice

Fried onions Raw onions

Opened cans of meat, vegetables, etc. Unopened cans of meat, vegetables, etc. (as long as they are not marked with “Keep Refrigerated”)

Tofu Uncooked beans

Coffee creamers Cooking oil

Fresh garlic in oil Fresh garlic

Fresh or cooked eggs Powdered eggs

Gravy Flour

Dry soup mix with water added Dry soup mix

Table 2.2 Common foods identified as either PHF or non-PHF. Source: The BC Cook Articulation Committee. Chapter 4. Preventing Foodborne Illness. Food Safety, Sanitation and Personal Hygiene. CC BY 4.0

The Danger Zone

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One of the most important factors to consider when handling food properly is temperature. The range of temperature from 4°C and 60°C (40°F and 140°F) is known as the danger zone, or the range at which most pathogenic bacteria will grow and multiply.

Celsius Fahrenheit What happens?

100° 212° Water boils

60° 140° Most pathogenic bacteria are destroyed. Keep hot foods above this temperature.

20° 68° Food must be cooled from 60°C to 20°C (140°F to 68°F) within two hours or less

4° 40° Food must be cooled from 20°C to 4°C (68°F to 40°F) within four hours or less

0° 32° Water freezes

–18° 0° Frozen food must be stored at −18°C (0°F) or below

Table 2.3. Temperatures to be aware of when handling food. Source: The BC Cook Articulation Committee. Chapter 4. Preventing Foodborne Illness. Food Safety, Sanitation and Personal Hygiene. CC BY 4.0

Figure 2.5. Danger Zone Chart. Source: The BC Cook Articulation Committee. Chapter 4. Preventing Foodborne Illness. Food Safety, Sanitation and Personal Hygiene. CC BY 4.0

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Time-temperature Control of PHFs

Pathogen growth is controlled by a time-temperature relationship. To kill microorganisms, food must be held at a sufficient temperature for a sufficient time. Cooking is a scheduled process in which each of a series of continuous temperature combinations can be equally effective. For example, when cooking a beef roast, the microbial lethality achieved at 121 minutes after it has reached an internal temperature of 54°C (130°F) is the same as if it were cooked for 3 minutes after it had reached 63°C (145°F).

Critical control point Type of food Temperature

Refrigeration Cold food storage, all foods. 4°C (40°F) or less

Freezing Frozen food storage, all foods. −18°C (0°F) or less

Freezing Parasite reduction in fish intended to be served raw, such as sushi and sashimi

−20°C (−4°F) for 7 days or −35°C (−31°F) in a blast freezer for 15 hours

Cooking Food mixtures containing poultry, eggs, meat, fish, or other potentially hazardous foods

Internal temperature of 74°C (165°F) for at least 15 seconds

Cooking Rare roast beef Internal temperature of 54°C to 60°C (130°F to 140°F)

Cooking Medium roast beef Internal temperature of 60°C to 65°C (140°F to 150°F)

Cooking Pork, lamb, veal, beef (medium-well)

Internal temperature of 65°C to 69°C (150°F to 158°F)

Cooking Pork, lamb, veal, beef (well done) Internal temperature of 71°C (160°F)

Cooking Poultry Internal temperature of 74°C (165°F) for 15 seconds

Cooking Stuffing in poultry 74°C (165°F)

Cooking Ground meat (Includes chopped, ground, flaked, or minced beef, pork, or fish)

70°C (158°F)

Cooking Eggs[1] 63°C (145°F) for 15 seconds

Cooking Fish[2] 70°C (158°F)

Holding Hot foods 60°C (140°F)

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Cooling All foods 60°C to 20°C (140°F to 68°F) within 2 hours and 20°C to 4°C (68°F to 40°F) within 4 hours

Reheating All foods 74°C (165°F) for at least 15 seconds

Table 2.4. Minimum time-temperature requirements to keep food safe. Source: The BC Cook Articulation Committee. Chapter 4. Preventing Foodborne Illness. Food Safety, Sanitation and Personal Hygiene. CC BY 4.0

Top 10 List: Do’s and Don’ts

1. Improper cooling

Many people think that once a food has been properly cooked, all disease-causing organisms (pathogens) have been killed. This is not true. Some pathogens can form heat-resistant spores, which can survive cooking temperatures. When the food begins cooling down and enters the danger zone, these spores begin to grow and multiply. If the food spends too much time in the danger zone, the pathogens will increase in number to a point where the food will make people sick. That is why the cooling process is crucial. Cooked food must be cooled from 60°C to 20°C (140°F to 70°F) in two hours or less, AND then from 20°C to 4°C (70°F to 40°F) in four hours or less.

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Figure 2.6. Food Cooling Procedure, used with permission from BC Centre for Disease Control (BCCDC)

Even in modern walk-in coolers, large cuts of meat will not cool down properly. Neither will whole poultry. Even large pots (4 L/1 gal. or more) of soup, stews, gravy, etc., can take a day or more to cool to 4°C (40°F). However, you can cool these foods down quickly by using one or more of the following methods depending on the type of food being cooled:

● Place the food in shallow pans (with the food no deeper than 5 cm/2 in.) and put the pans in the cooler.

● When the food is cooling, do not tightly cover. Doing so only seals in the heat. ● Do not stack the shallow cooling pans during the cooling step. This will defeat the

purpose of shallow panning by preventing cold air from reaching the food. You may need to add more shelves to your cooler.

● Cut large cuts of meat or whole poultry into smaller or thinner portions. Then place these portions into shallow pans for cooling.

● Use cooling wands or cooling sticks to cool foods quickly. ● Use rapid cooling equipment such as walk-in coolers with wire shelving and good air

flow. Home-style refrigerators or reach-ins do not cool food well. ● Stir the food in a container placed in an ice-water bath.

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● Use containers that help heat transfer, such as stainless steel or aluminum. Plastic does not transfer heat well.

● Use ice as an ingredient (e.g., in stews or soups). ● For large pots of cooked desserts (e.g., custard), divide it into serving sizes and then

cool.

2. Advance preparation

Advance preparation is the cause of many food-poisoning outbreaks, usually because food has been improperly cooled. Often, foods that are prepared well before serving spend too much time in the danger zone. This may happen for one or more of the following reasons:

● The food is left out at room temperature too long. ● The food is not heated or reheated properly (to a high enough temperature), or not

cooled properly. ● The food is brought in and out of the danger zone too many times (e.g., cooked, hot

held, cooled, reheated, hot held, cooled, reheated again).

To prevent problems of advance preparation: ● Try to prepare all foods for same-day use and as close to serving time as possible. ● To prevent outside contamination of foods prepared in advance, cover them tightly after

they have been properly cooled. ● Reheat leftovers only once. If leftovers are not consumed after being reheated, throw

them out. ● For foods prepared and held refrigerated in the cooler for more than 24 hours, mark the

date of preparation and a “serve by” date. Generally, PHFs should be thrown out if not used within three days from the date they were made.

● If you must prepare foods in advance, be sure you properly cool and refrigerate them.

3. Infected person

Many people carry pathogens somewhere on or in their bodies without knowing it—in their gut, in their nose, on their hands, in their mouth, and in other warm, moist places. People who are carrying pathogens often have no outward signs of illness. However, people with symptoms of illness (diarrhea, fever, vomiting, jaundice, sore throat with a fever, hand infections, etc.) are much more likely to spread pathogens to food.

Another problem is that pathogens can be present in the cooked and cooled food that, if given enough time, can still grow. These pathogens multiply slowly but they can eventually reach numbers where they can make people sick. This means that foods that are prepared improperly, many days before serving, yet stored properly the entire time can make people sick. Some pathogens are more dangerous than others (e.g., salmonella, E. coli, campylobacter). Even if they are only present in low numbers, they can make people very sick. A food handler

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who is carrying these kinds of pathogens can easily spread them to foods – usually from their hands. Ready-to-eat food is extra dangerous. Ready-to-eat food gets no further cooking after being prepared, so any pathogens will not be killed or controlled by cooking.

To prevent problems: ● Make sure all food handlers wash their hands properly after any job that could dirty their

hands (e.g., using the toilet, eating, handling raw meats, blowing their nose, smoking). ● Food handlers with infected cuts on their hands or arms (including sores, burns, lesions,

etc.) must not handle food or utensils unless the cuts are properly covered (e.g., waterproof bandage covered with a latex glove or finger cot).

● When using gloves or finger cots, food handlers must still wash their hands. As well, gloves or cots must be replaced if they are soiled, have a hole, and at the end of each day.

● Food handlers with infection symptoms must not handle utensils or food and should be sent home.

● Where possible, avoid direct hand contact with food – especially ready-to-eat foods (e.g., use plastic utensils, plastic or latex gloves).

4. Inadequate reheating for hot holding

Many restaurants prepare some of the menu items in advance or use leftovers in their hot hold units the next day. In both cases, the foods travel through the danger zone when they are cooled for storage and again when they are reheated.

Foods that are hot held before serving are particularly vulnerable to pathogens. In addition to traveling through the danger zone twice, even in properly operating hot hold units, the food is close to the temperature that will allow pathogens to grow.

To prevent problems: ● Do not use hot hold units to reheat food. They are not designed for this purpose.

Instead, rapidly reheat to 74°C (165°F) (and hold the food at that temperature for at least 15 seconds before putting it in the hot hold unit. This will kill any pathogens that may have grown during the cool-down step and the reheat step.

● If using direct heat (stove top, oven, etc.), the temperature of the reheated food must reach at least 74°C (165°F) for at least 15 seconds within two hours. Keep a thermometer handy to check the temperature of the food.

● If using a microwave, rotate or stir the food at least once during the reheat step, as microwaves heat unevenly. As well, the food must be heated to at least 74°C (165°F) and then stand covered for two minutes after reheating before adding to the hot hold unit. The snapping and crackling sounds coming from food being reheated in a microwave do not mean the food is hot.

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5. Improper hot holding

Hot hold units are meant to keep hot foods at 60°C (140°F) or hotter. At or above this temperature, pathogens will not grow. However, a mistake in using the hot hold unit can result in foods being held in the super danger zone – between 20°C and 49°C (70°F and 120°F), temperatures at which pathogens grow very quickly.

To prevent problems: ● Make sure the hot hold unit is working properly (e.g., heating elements are not burnt out;

water is not too low in steam tables; the thermostat is properly set so food remains at 60°C (140°F) or hotter) Check it daily with a thermometer.

● Put only already hot (74°C/165°F) foods into the hot hold unit. ● Preheat the hot hold unit to at least 60°C (140°F) before you start putting hot foods into

it. ● Do not use the hot hold unit to reheat cold foods. It is not designed for or capable of

doing this rapidly. ● After the lunch or dinner rush, do not turn off the heat in the hot hold unit and then leave

the food there to cool. This is very dangerous. When you do this, the food does not cool down. It stays hot in the super danger zone and lets pathogens grow quickly. Foods in hot hold units should be taken out of the units after the meal time is over and cooled right away.

6. Contaminated raw food or ingredient

We know that many raw foods often contain pathogens, yet certain foods are often served raw. While some people believe these foods served raw are “good for you,” the truth is that they have always been dangerous to serve or eat raw. Some examples include:

● Raw oysters served in the shell ● Raw eggs in certain recipes (e.g., Caesar salad, eggnog made from raw eggs) ● Rare hamburger ● Sushi/sashimi ● Steak tartare

These foods have caused many food-poisoning outbreaks. Always remember: you cannot tell if a food contains pathogens just by look, taste, or smell.

To prevent problems: ● Buy all your foods or ingredients from approved suppliers. ● If available, buy foods or ingredients from suppliers who also have food safety plans for

their operations.

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● Where possible, use processed or pasteurized alternatives (e.g., pasteurized liquid eggs).

● Never serve these types of foods to high-risk customers (e.g., seniors, young children, people in poor health, people in hospitals or nursing homes).

7. Unsafe source

Foods from approved sources are less likely to contain high levels of pathogens or other forms of contamination. Approved sources are those suppliers that are inspected for cleanliness and safety by a government food inspector. Foods supplied from unreliable or disreputable sources, while being cheaper, may contain high levels of pathogens that can cause many food-poisoning outbreaks.

Fly-by-night suppliers (trunk sales) often do not care if the product is safe to sell to you, but approved suppliers do! As well, many fly-by-night suppliers have obtained their product illegally (e.g., closed shellfish fisheries, rustled cattle, poached game and fish) and often do not have the equipment to properly process, handle, store, and transport the food safely. Of particular concern is seafood from unapproved sources. Seafood, especially shellfish, from unapproved sources can be heavily contaminated with pathogens or poisons if they have been harvested from closed areas.

To prevent problems: ● Buy your food and ingredients from approved sources only. If you are not sure a supplier

has been approved, contact your local environmental health officer. He or she can find out for you.

● Do not take the chance of causing a food-poisoning outbreak by trying to save a few dollars. Remember, your reputation is on the line.

8. Use of leftovers

Using leftovers has been the cause of many outbreaks of food poisoning because of improper cooling and reheating (of “hot” leftovers). Leftovers that are intended to be served hot pass through the danger zone twice (during the initial cooling of the hot food and when reheating). Those leftovers intended to be served without reheating, or as an ingredient in other foods (e.g., sandwich filler), go through the danger zone during cooling and then, when being prepared and portioned, often stay in the danger zone for another long period. The time in the danger zone adds up unless the food is quickly cooled and then quickly reheated (if being served hot), or kept cold until serving (if not being served hot).

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Contamination can also occur with leftover foods when they are stored in the cooler. Improperly stored leftovers can accidentally be contaminated by raw foods (e.g., blood dripping from a higher shelf).

To prevent problems: ● Reheat leftovers only once. Throw out any leftovers that have already been reheated

once. ● Do not mix leftover foods with fresh foods. ● Be sure to follow the proper cooling and reheating procedures when handling leftovers.

These are critical control points. ● Cool leftovers in uncovered containers separate from any raw foods. After they are

cooled, cover them tightly.

9. Cross-contamination

Cross-contamination happens when something that can cause illness (pathogens or chemicals) is accidentally put into a food where it was not previously found. This can include, for example, pathogens from raw meats getting into ready-to-eat foods like deli meats. It can also include nuts (which some people are very allergic to) getting into a food that does not normally have nuts (e.g., tomato sauce).

To prevent problems: ● Use separate cutting boards, separate cleaning cloths, knives/utensils, sinks,

preparation areas, etc., for raw and for ready-to-eat foods. Otherwise, wash all of these items with detergent and sanitize them with bleach between use.

● Use separate storage areas for raw and ready-to-eat foods. Always store ready-to-eat foods on separate shelves and above raw foods. Store dry foods above wet foods.

● Prepare ready-to-eat foods at the beginning of the day before the raw foods are prepared.

● After handling raw foods, always wash your hands properly before doing anything else. ● Keep wiping or cleaning cloths in a container of fresh bleach solution (30 mL/1 oz. of

bleach per 4 L/1 gal. of water) when not in use. ● Use clean utensils, not your hands, to handle cooked or ready-to-eat foods. ● If a customer indicates a food allergy, follow all the same steps to avoid cross

contamination and use separate or freshly sanitized tools and utensils to prepare food for the individual with the allergy.

10. Inadequate cooking

Proper cooking is one of the best means of making sure your operation does not cause a food-poisoning outbreak. Proper cooking kills all pathogens (except spores) or at least reduces

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their numbers to a point where they cannot make people sick. Inadequate cooking is often done by accident: for example, cooking still-frozen poultry or meat; attempting to cook a stuffed bird using the same time and temperature as an unstuffed bird; using an inexperienced cook.

To prevent problems: ● Don’t rely on cooking times alone. Check the internal temperature of the food being

cooked. ● For large cuts of meat or large batches of food, check the temperature in several spots. ● Be extra careful when cooking partially frozen foods. There can be cold spots in the food

that are not properly cooked. The normal cooking time will have to be increased. ● When grilling or frying meat, cook until the juices run clear. Cooked fish until it flakes

easily. Make thin, not thick, hamburgers.

Storage Temperature and Procedures

A food service operation needs to have clearly defined storage areas and procedures for several reasons. First, by providing storage facilities it is possible to purchase supplies in quantities large enough to get price breaks. Second, the ability to store supplies on the premises reduces the cost and time needed to order supplies and handle them upon delivery. Third, menu planning is easier when you are aware of the quality, quantity, and types of supplies that are on hand. If there is a run on a particular menu item, it is nice to know there are enough materials on hand to ensure that everyone who orders the item can be served.

In today’s market, many food service operations are reducing the amount of stock they keep on hand because storage is expensive. Not only does space need to be found but security needs to be tight. Many operators are willing to pay a bit extra to suppliers in order to avoid the headaches of keeping track of expensive items such as large quantities of high-quality meat, wines, and spirits.

Regardless, there still is a need for storing many types of supplies including dry foods, dairy products, frozen foods, produce, and fresh meats. Storage areas for such items often have design requirements that must be built into the space in order to efficiently handle the specific types of supplies.

Dry Foods

The storeroom for dry foods should be located near the receiving area and close to the main kitchen. Unfortunately, the storeroom for dry foods is often an afterthought in food service facility designs, and the area designated for storage is sometimes in an inconvenient location.

No matter where the location, there are several essential points to be observed in the care and control of the dry storeroom:

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● The area should be dry and cool to prevent spoilage and the swelling of canned goods. The ideal temperature range is 10°C to 15°C (50°F to 59°F).

● The storeroom should be easy to keep clean and free from rodents and vermin. This means all wall, ceiling, and floor openings should be sealed and protected to prevent access.

● It should be designed so it is easy to arrange and rearrange supplies to facilitate stock rotation. The best arrangement is to have shelves situated in the middle of the room so they can be stocked from both sides. This allows you to rotate stock by simply pushing out old stock by sliding new stock in from the other side of the shelf. This guarantees that first items received will be the first items used, or the “first in, first out” (FIFO) concept in stock rotation.

● The area should be well lit. ● Shelving must be at least 15 cm (6 in.) above the floor. Do not store items right on the

floor. ● Aisles should be wide enough to allow room for carts or dollies, which should be used to

prevent possible injuries from lifting. ● Food and supply storage areas should be kept under lock and key to prevent pilferage.

Food storage control is an important step in the overall control of food costs. All storerooms should be considered to be like bank safes where the assets of the operation are being stored. This may mean that more valuable commodities such as liquor and wine should be stored and locked inside a larger storage area, such as the dry food storage area.

Refrigerated Products

The refrigerator, whether a walk-in or a standard upright, is an important component in planning the storage of food items. Most fresh foods must be stored in the refrigerator to delay their deterioration and decomposition. The most basic rule must be always followed: store raw products below, never above, your cooked or ready-to-eat products.

Here are some considerations to ensure that the refrigerator does not break down and risk spoiling food:

● Monitor the temperature of the refrigerator daily. All refrigerators should be provided with a thermometer so that daily readings can be taken.

● Keep refrigerators in good working order. Maintain a regular servicing contract with a local refrigerator repair company.

● Most breakdowns are beyond the ability of kitchen staff to repair, but if the refrigerator does stop running, first check that the power supply cord hasn’t simply been pulled out or the breaker has flipped off.

● Clean refrigerators regularly. Shelves should be shallow and well vented to make such cleaning quick and easy. Develop and follow a schedule to ensure that refrigerators are cleaned on a consistent basis.

There are also several general rules that all personnel using the refrigerator should follow:

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● Store raw products below cooked or ready-to-eat products. ● Develop and follow a FIFO system for refrigerated food. ● Designate areas in the refrigerator for certain items, and keep only those items in their

designated place. ● Never put hot foods in the refrigerator unless absolutely necessary. (Unfortunately, one

person’s understanding of “necessary” may not be the same as another person’s, so consider developing guidelines.)

● Never leave the refrigerator door open longer than needed.

Although lack of time and personnel shortages often make it difficult to observe these rules, it is imperative that they be followed.

Dairy Products

Dairy products must be stored in the refrigerator at temperatures of 2°C to 4°C (36° to 39°F). Follow these guidelines:

● The fat in dairy products has a tendency to absorb strong odours from the storage surroundings. To reduce the likelihood of this happening, store dairy products in their own area in protective coverings.

● Do not store dairy products in a vegetable cooler; a separate refrigerator is much more acceptable.

● Keep the refrigerator clean at all times. ● Rotate dairy products when a fresh product arrives. Dairy products should not be

ordered too far in advance of when they will be used. Ideally, such products should be delivered on a daily basis.

Produce

Most produce is stored in the refrigerator at 2° to 4°C (36° to 39°F) to ensure freshness and to prevent rapid deterioration. There are, however, a number of exceptions, including potatoes and bananas, which should be stored at higher temperatures.

Keep these factors in mind when storing produce: ● Soft fruits should not be stored too long. It is often best to buy soft fruit as you need it,

keeping very little on hand. ● Unripe fruit can be ripened at storeroom temperatures of 10°C to 15°C (50°F to 59°F). It

will ripen much more slowly under refrigerator conditions. ● Before storing and when rotating stock, it is important to remove rotting fruit from cases

as one piece can affect others. The chain reaction can quickly destroy the quality of a whole case of fruit.

● Be aware of special storage problems. For example, bananas stored in the refrigerator turn black quickly. Bananas should be stored under conditions where the temperature range is 10°C to 15°C (50°F to 59°F).

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● The length of time produce can be stored varies widely. For example, hardy vegetables such as carrots and cabbage will last for weeks, while delicate vegetables such as lettuce should be bought as fresh as possible as they do not keep for long.

● Moisture on vegetables tends to soften them, causing rot. Even though in the early stages of rot there is nothing basically wrong with such vegetables, they can be unattractive to the eye.

Fresh Meats, Poultry and Seafood

These items are the most difficult to store and the most expensive food items sold by the restaurant. When storing meats, poultry, and seafood items, remember the critical control point.

Keep these factors in mind when storing fresh meats, poultry, and produce: ● All carcass meats should be unwrapped and hung so that air can circulate around them.

They should be stored at 1°C to 3°C (34°C to 37°F) in a walk-in refrigerator. Place absorbent paper under the meats for quick cleanup of any unwanted drips.

● Fresh meat must not be kept too long. Boned meat should be kept no longer than three days. Individual cuts should be used within two days, preferably on the day they are cut.

● Individual meat cuts such as steaks, chops, stewing meat, and ground meat should be kept covered on plastic or stainless steel trays at 2°C to 4°C (36°F to 39°F).

● Fresh poultry should be packed in ice and stored in the refrigerator. ● Fresh seafood should be packed in ice, stored at −1°C to 2°C (30°C to 34°F) and used

as soon as possible. ● Store raw products on the lower shelves of the refrigerator, below cooked products.

Frozen Foods

Frozen foods should be stored at –18°C (0°F) or lower. If the temperature rises above –18°C, food can become discolored and lose vitamin content. Lowering the temperature after it has risen does not correct the damage.

Keep these factors in mind when storing frozen foods: ● Fruit and vegetables that are received frozen will keep for months if they are properly

wrapped. Fish and meat properly wrapped also have a relatively long freezer shelf life. ● Freezing fresh fruits and vegetables on the premises is time consuming and may be too

expensive to consider. Fresh fruit must be properly prepared for freezing or it will not store well.

● All freezer products not properly wrapped will develop freezer burn, which is a loss of moisture that affects both the texture and the flavour of the food. A common sign of freezer burn is a white or grey dry spot developing on the surface of the frozen product. Meat is particularly susceptible to freezer burn.

● Rotating stock is extremely important with frozen foods. Such rotation is difficult in standard chest freezers as it often means that old stock must be removed before new

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stock is added. The temptation with frozen foods is to develop the unacceptable habit of using the last item bought first, instead of FIFO (first in, first out).

Food Product Refrigerator (40° F) Freezer (0° F)

Eggs Fresh, in shell Hard-cooked

3 to 5 weeks 1 week

Don’t freeze Don’t freeze well

Liquid Pasteurized Eggs, Egg Substitute Opened Unopened

3 days 10 days

Don’t freeze well 1 year

Deli and Vacuum-Packed Products Egg, chicken, ham, tuna, and macaroni salads 3 to 5 days Don’t freeze well

Hot Dogs Opened package Unopened package

1 week 2 weeks

1 to 2 months 1 to 2 months

Luncheon Meat Open package or deli-sliced Unopened package

3 to 5 days 2 weeks

1 to 2 months 1 to 2 months

Bacon and Sausage Bacon Sausage, raw – from pork, chicken, turkey, and beef

7 days 1 to 2 days

1 month 1 to 2 months

Hamburger and Other Ground Meats Hamburger ground beef, turkey, veal, pork, lamb, and mixtures of them

1 to 2 days 3 to 4 months

Fresh Beef, Veal, Lamb, and Pork Steaks Chops Roasts

3 to 5 days 3 to 5 days 3 to 5 days

6 to 12 months 4 to 6 months 4 to 12 months

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Fresh Poultry Chicken or turkey, whole Chicken or turkey, pieces

1 to 2 days 1 to 2 days

1 year 9 months

Seafood Lean fish (flounder, haddock, halibut, etc.) Fatty fish (salmon, tuna, etc.)

1 to 2 days 1 to 2 days

6 to 8 months 2 to 3 months

Soups and Stews Vegetable or meat added 3 to 4 days 2 to 3 months

Leftovers Cooked meat or poultry Chicken nuggets or patties Pizza

3 to 4 days 3 to 4 days 3 to 4 days

2 to 6 months 1 to 3 months 1 to 2 months

Table 2.5. Cold Storage Chart. Source: Cold Food Storage by the USDA Food Safety and Inspection Service is in the public domain.

Developing a Food Safety Plan

You should always know, without a doubt, that the food you serve your customers is safe. The only way you can be sure of this is by developing and following a food safety plan (FSP).

There are two types of food safety plans: process based and recipe based. A process-based FSP is often used when the same process is used for several different food items, or when menu items change regularly, such as on a daily special sheet. For example, the process for cooking pork chops and chicken breasts is very similar, as is the process for cooking bacon and sausages. A process-based food safety plan for the station preparing these items will ensure the steps to food safety are being followed.

Whether the FSP is process based or recipe based, the seven basic steps for creating one are the same. This section leads you through these steps by using a basic recipe and turning it into a food safety plan.

Sample Beef Stew Recipe

Ingredients Weights and Measures

Stewing beef (pre-cooked) 2.5 kilograms

Beef stew base, beef consommé, beef gravy 1 can (each)

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Vegetables (frozen) 2 packages

Seasoning 1 packet

Water 5 liters

PREPARING 1. Pour beef stew base, beef consommé, and beef gravy into stock pot. Add water and

seasoning. Stir with wire whisk until all seasoning is dissolved. COOKING

1. Preheat the stove. Begin heating beef stew mix. 2. Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stir with a

long-handled spoon. 3. Add cooked stewing beef and stir. Simmer for 30 minutes.

SERVING AND HOLDING 1. Serve immediately, or 2. Hold beef stew in a hot hold unit.

COOLING 1. Store any leftovers in a covered pan in the cooler.

REHEATING 1. Reheat beef stew until steaming.

Step 1: Find the food safety hazards and critical control points. ● Look at your menu. Find those menu items that are potentially hazardous foods (PHFs)

or that have one or more PHFs as ingredients. ● For each of these menu items, think about the steps the food goes through from when

you first get the ingredients to when you serve it to your customers. ● To make this step easier, use your recipe to review every ingredient, or make a flow

chart for each menu item. ● Consider the list of top 10 causes of foodborne illness. For each menu item, ask yourself

if it is handled in any of the ways shown on the list: Does the food ever go through the temperature range in the danger zone? Is it cooked and then cooled? Hot held? Reheated? Remember, most food-poisoning cases involve food that has been heated up and then cooled down through the danger zone.

● Is the food handled a lot by workers? Could it be contaminated by a sick worker? ● Could the food be contaminated by raw food or dirty equipment after it is cooked?

If the answer is yes to any of the questions in the list above, then the menu item has a food safety hazard that must be controlled.

Now let’s apply this to the beef stew recipe. Beef stew is a PHF. The main hazards with this menu item would be:

● Pathogens in the raw beef stew

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● Pathogens in the cooked beef stew that survived the cooking step or that were accidentally introduced after the cooking step and then given a chance to grow if the cooked beef stew is temperature abused

Step 2: Identify where and when you have to control the hazards for each menu item.

In Step 1 you found the food safety hazards in a specific menu item that must be controlled. Now you must find the steps in the food preparation process where these hazards can best be controlled. (These steps are called critical control points.)

The critical control point is the “kill step” where the bacteria are either killed by cooking or are controlled to prevent or slow their growth (such as by proper hot holding or rapid cooling). Cooking, cooling, hot holding, and reheating are always critical control points. For ready-to-eat foods (e.g., sandwiches, salads), all steps where hands touch foods are critical control points. Highlight the critical control points in your recipe or flow chart of the menu item by underlining them or highlighting them with a marker.

Here is the same recipe with the critical control points identified:

PREPARING 1. Pour beef stew base, beef consommé, and beef gravy into a stock pot. Add water and

seasoning. Stir with wire whisk until all seasoning is dissolved. COOKING (critical control point)

1. Preheat the stove. Begin heating beef stew mix. 2. Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stir with a

long-handled spoon. 3. Add cooked stewing beef and stir. Simmer for 30 minutes.

SERVING AND HOLDING (critical control point) 1. Serve immediately, or 2. Hold beef stew in a hot hold unit.

COOLING (critical control point) 1. Store any leftovers in a covered pan in the cooler.

REHEATING (critical control point) 1. Reheat beef stew until steaming.

Step 3: Set critical limits or procedures to control the hazards.

Once you have identified the food safety hazards and where to control them (the critical control points), you need to set limits or procedures to control the hazard at each critical control point.

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This includes identifying minimum cooking temperature/times, maximum time to cool foods , minimum hot hold temperatures, etc.

You can incorporate most control procedures or limits right onto your recipe cards. Now look at the beef stew recipe showing both the critical control points and critical limits. You will see that the cooking temperature and time, the hot hold temperature, the cooling temperatures and times, and the reheating temperature and times (the critical control points) have the limits written right into the recipe.

PREPARING 1. Pour beef stew base, beef consommé, and beef gravy into a stock pot. Add water and

seasoning. Stir with wire whisk until all seasoning is dissolved. COOKING (critical control point)

1. Preheat the stove. Begin heating beef stew mix. 2. Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stir with a

long-handled spoon. 3. Add cooked stewing beef and stir. Continue heating beef stew until 74°C (165°F) or

hotter is reached for at least 15 seconds (critical limit). Simmer for 30 minutes. SERVING AND HOLDING (critical control point)

1. Serve immediately, or 2. Hold beef stew at 60°C (140°F) or hotter in hot hold unit (critical limit)

COOLING (critical control point) 1. Cool in shallow pans with product depth not to exceed 5 cm (2 in.), stirring frequently

while cooling. Product temperature must reach 20°C (70°F) within 2 hours and then 4°C (60°F) within the next 4 hours (critical limit).

REHEATING (critical control point) 1. Reheat beef stew to an internal temperature of 74°C (160°F) or hotter for at least 15

seconds within 2 hours – one time only (critical limit).

Step 4: Check the critical limits.

You have now set critical limits for each critical control point. Next you want to make sure the limits that you’ve set are actually being followed. To do this they must be checked regularly.

● For those critical control points that involve temperature, this means measuring the actual internal temperature of the food (whether cooking, cooling, or hot holding).

● For those critical control points that involve things that workers do, this means first training them to make sure they know how to do their jobs properly, and then watching them regularly to make sure they keep doing it right.

Make sure everyone in your operation knows their responsibilities for checking critical limits. Make it a part of their job description.

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Step 5: Set up procedures to handle control problems.

Workers must also know what to do if a process or step does not meet critical limits and what corrective action can be taken.

Problems happen when critical limits are not met. You must have a plan in place when a critical limit is not met. These procedures are called corrective actions.

Examples of corrective actions might include: ● Rejecting received products that are unacceptable (broken containers, etc.) ● Adjusting a thermostat in the cooler to get the proper temperature ● Recooking or reheating a food again to get to the proper temperature (one time only) ● Changing the food handling steps ● Throwing the food away

If you find a problem, correct it right away, and remember, If in doubt, throw it out!

Let’s again use the beef stew recipe and include corrective actions to take when critical limits are not met. In most cases, the corrective actions are common sense and can easily be incorporated into the recipe or flow chart. Also add any food safety steps that are important to keep in mind prior to and while preparing the recipe. Once you have added the corrective actions and safety steps, you have a completed food safety plan for the beef stew recipe.

PREPARING 1. Pour beef stew base, beef consommé, and beef gravy into a stock pot. Add water and

seasoning. Stir with wire whisk until all seasoning is dissolved. COOKING (critical control point)

1. Preheat the stove. Begin heating beef stew mix. 2. Break up any clumps in the frozen vegetables. Add to the beef stew mix. Stir with a

long-handled spoon. 3. Add cooked stewing beef and stir. Continue heating beef stew until 74°C (165°F) or

hotter is reached for at least 15 seconds (critical limit). If the critical limit has not been met, continue to cook until it has been met (corrective action). Simmer for 30 minutes.

SERVING AND HOLDING (critical control point) 1. Serve immediately, or 2. Hold beef stew at 60°C(140°F) or hotter in a hot hold unit (critical limit). If critical limit

has not been met, increase the thermostat on the holding unit (corrective action). COOLING (critical control point)

1. Cool in shallow pans with product depth not to exceed 5 cm (2 in.), stirring frequently while cooling. Product temperature must reach 20°C (70°F) within 2 hours and then 4°C (60°F) within the next 4 hours (critical limit). If critical limit is not met, modify the cooling procedure to ensure food does not stay in the danger zone or discard food (corrective action).

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REHEATING (critical control point) 1. Reheat beef stew to an internal temperature of 74°C (160°F) or hotter for at least 15

seconds within 2 hours – one time only (critical limit). If the critical limit has not been met, continue to heat food until it has been met (corrective action).

Remember these safety steps: ● Receiving: Check temperature of the beef at delivery to ensure the temperature is below

4°C. Check package of beef for damage. If the beef or packaging is damaged or the temperature is above 4°C, refuse the product. Ensure the product is from approved suppliers

● Storing: Put beef into the cooler immediately. ● Preparing: Measure all temperatures with a cleaned and sanitized thermometer. Wash

hands before handling food, after handling raw foods, and after any interruption that may contaminate hands. Wash, rinse and sanitize all equipment and utensils before and after use. Return all ingredients to refrigerated storage if preparation is interrupted. Clean and sanitize all tools and equipment according to the cleaning schedule before reusing.

Hazards Monitoring action Corrective action Checks Actions

Receiving raw meats and poultry

Safety step

-Bacterial growth during transportation -Cross-contamination during transport -Physical contamination during transport

-Sourced from approved suppliers -Remained colder than 4°C (39°F) during transport. -Delivered in secure packaging

-Ensure supplier is on approved list. -Check the temperature of the product and vehicle on delivery. -Ensure packaging is secure.

Refuse delivery if any of the following are found:

-Supplier is not on approved list -Temperature of product is above 4°C (39°F) -Packaging is damaged

Storing ingredients

Safety step

-Bacterial growth during storage -Cross-contamination during storage

-Stored between 0° and 4°C (32°F and 39°F) -Raw meats and poultry are stored separately from each other and below ready-to-use or prepared foods

-Check the temperature of the cooler twice each shift. -Monitor storage locations in cooler.

-If ingredients have been stored over 4°C (39°F) for less than 2 hours, move to a cooler at the correct temperature -If ingredients have been stored over 4°C (39°F) for more than 2 hours, discard food -If raw meats and poultry have been stored above ready to eat or prepared foods, modify storage procedures and discard any foods that have been contaminated

Preparation

Safety step

-Cross-contamination by food handlers

-Use clean hands -Use sanitized utensils -Do not work when sick

-Visual observation. -Do not allow employees to work when sick.

-Follow proper handwashing procedures -Provide sanitized utensils for preparation -Send sick employees home

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Cooking

Critical control point

Survival of pathogens during cooking process

Cook foods to a minimum of 74°C (165°F)

Measure and record internal temperature at the end of the cooking time.

If food has not reached 74°C (165°F), continue cooking until it reaches 74°C (165°F)

Hot holding

Critical control point

Bacterial growth following cooking process

Cover foods and hold hotter than 60°C (140°F)

Check the temperature of food every 2 hours.

-If food has been held below 60°C (140°F) for less than 2 hours, reheat food to 74°C (165°F), and transfer to a clean container. -Increase temperature of storage equipment to above 60°C (140°F) -Reheat food only once -If food has been held at below 60°C (140°F) for more than 2 hours, discard food

Serving

Critical control point

Cross-contamination by servers

-Use clean hands -Use sanitized utensils -Do not work when sick

-Visual observation. -Do not allow employees to work when sick.

-Follow proper handwashing procedures -Provide sanitized utensils for serving -Send sick employees home

Table 2.6. Process-based food safety plan. The plan identifies the critical control points and critical limits in the process for cooking and reheating hot foods and provides a monitoring step and corrective action to minimize risk at each of the critical control points. Source: The BC Cook Articulation Committee. Chapter 8. Developing a Food Safety Plan. Food Safety, Sanitation and Personal Hygiene. CC BY 4.0

Step 6: Keep accurate records. Review them regularly to make sure that the controls are working.

You and your workers are now taking corrective actions when critical limits are not met. To make sure that the controls are working, you have to keep records of the checks that are being done, and any corrective actions that have been taken

A regular review of these records will quickly tell you if your controls are working and if your workers are handling the foods properly. If your records show a problem, fix it right away.

Step 7: Check your food safety plan to make sure it’s working.

At least once a year you should check your food safety plan to make sure it is working and is complete. Verify with your environmental health officer that your plan is appropriate. Questions to ask yourself can include:

● Are there any new foods or recipes being served? ● Have you changed recipes for some foods?

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● Have any preparation steps been changed?

If the answer is yes to any of these questions, you probably need to adjust your food safety plan.

Food Service in Early Childhood Settings To continue to protect against foodborne illness and prevent injury, food must be served following food safety guidelines, including:

● Keep hot foods hot (over 140° F) and cold food cold (under 40° F) until they are eaten or cooked.

● Carry perishable picnic food in a cooler with a cold pack or ice. Store the cooler in the shade and open it as little as possible.

● Do not leave cooked, perishable foods, including hot foods such as soups or sauces, out for more than two hours after cooking (one hour in temperatures over 90° F). The bacteria that cause foodborne illness grow rapidly at room temperature.

● Never offer foods that are round, hard, small, thick and sticky, smooth, or slippery to children under four years of age because they can cause choking. Hot dogs (sliced into rounds), whole grapes, hard candy, nuts, seeds, raw peas, dried fruit, pretzels, chips, peanuts, popcorn, marshmallows, spoonfuls of peanut butter, and chunks of meat, which are larger than can be swallowed whole are examples of foods that can cause choking.

● Cut food into small pieces for infants (¼ inch) and toddlers (½ inch). ● Do not use microwave ovens for warming infant bottles and infant food because the

microwave can heat liquids or food unevenly and to scalding temperatures. The milk or formula in a microwaved bottle may reach a higher temperature than the outside of the bottle.7

Handling Leftovers

All food that has been served to children must be discarded after the meal or snack. If a program chooses to save food that has not been served to children, follow these guidelines:

● Divide large amounts of leftovers (for example, large cuts of meat or poultry) into smaller portions and place them in shallow containers before refrigerating for faster cooling.

● Use refrigerated leftovers within three to four days or discard them. ● Bring sauces, soups, and gravy to a boil when reheating. Heat other leftovers to 165° F.8

8 Child Care Center Self Assessment Guide: Safe Food Handling and Preparation Licensing Requirements and Best Practices by the California Department of Social Services Community Care Licensing Division is in the public domain.

7 Child Care Center Self Assessment Guide: Safe Food Handling and Preparation Licensing Requirements and Best Practices by the California Department of Social Services Community Care Licensing Division is in the public domain.

ECE415/NUTRI320 OER

Attributions ● Paris, J. Chapter 15 Menu Planning and Food Safety. Safety, Health, and Nutrition in

Early Childhood Education. College of the Canyons. V1.0; 2020. CC BY 4.0 ● University of Hawai‘i at Mānoa Food Science and Human Nutrition Program. Chapter 17.

Food Safety. CC BY-NC-SA 4.0 ● The BC Cook Articulation Committee. Chapter 3. Causes of Foodborne Illness. Food

Safety, Sanitation and Personal Hygiene. CC BY 4.0 ● The BC Cook Articulation Committee. Chapter 4. Preventing Foodborne Illness. Food

Safety, Sanitation and Personal Hygiene. CC BY 4.0 ● The BC Cook Articulation Committee. Chapter 5. Receiving Practices. Food Safety,

Sanitation and Personal Hygiene. CC BY 4.0 ● The BC Cook Articulation Committee. Chapter 6. Storage Temperatures and

Procedures. Food Safety, Sanitation and Personal Hygiene. CC BY 4.0 ● The BC Cook Articulation Committee. Chapter 8. Developing a Food Safety Plan. Food

SafetyChapter 5. Preventing Foodborne Illness, Sanitation and Personal Hygiene. CC BY 4.0

● American River College, Nutrition Department